Smoky Hungarian Pörkölt with Caraway and Parsley Dumplings
This hearty Hungarian pörkölt features tender cubes of pork cooked in a rich, smoky paprika sauce, accompanied by fluffy caraway and parsley dumplings.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Combine pork and paprika
In a bowl, combine the pork cubes with salt and a tablespoon of smoked paprika.
- 2
Marinate
Cover and let marinate in the refrigerator for at least 1 hour.
Preparing the Dumplings
- 1
Mix dry ingredients
In a bowl, combine flour, salt, caraway seeds, and parsley.
- 2
Form dough
Add the beaten egg and gradually mix in water until a dough forms.
Tip: Ensure the dough is not too wet; it should hold its shape. Use cold water to maintain the dough's texture.
- 3
Rest dough
Knead gently and let rest for 30 minutes.
How to Make Smoky Hungarian Pörkölt with Caraway and Parsley Dumplings
Total time: 4 h 53 min · Yields 6 servings
- 1
Brown the pork
Heat oil in a large pot over medium heat and brown the pork on all sides. Remove and set aside.
- 2
Sauté onions and spices
In the same pot, add onions and garlic. Cook until translucent, then stir in remaining smoked paprika and caraway seeds.
- 3
Simmer the stew
Return pork to the pot, add tomatoes and beef stock. Bring to a gentle simmer and cook for 2 hours until tender.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, pörkölt tastes even better the next day as the flavors meld together beautifully.
Can I freeze pörkölt?
Yes, freeze only the stew (without dumplings) for up to 2 months. Reheat gently before serving.
What substitution can I use for pork?
You can substitute beef or chicken, but adjust cooking times accordingly.
How can I make it spicier?
Add a pinch of cayenne pepper or use hot paprika to increase the heat level.
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